In a medium bowl, whisk together egg substitute and sour cream. Add scallions and cheese wedges, breaking cheese wedges into pieces as you add them. Stir well and set aside.

Spread out shredded squash between 2 layers of paper towels. Press down to absorb as much moisture as possible. Repeat, as needed.

Bring a large oven-safe skillet sprayed with nonstick spray to medium-high heat on the stove. (If you're not sure if the handle is oven-safe, wrap it in aluminum foil first.)

Add shredded squash, onion, and garlic to the skillet. Season with salt and pepper. Stirring frequently, cook until veggies are soft, about 8 minutes.

Reduce heat to medium. Give egg mixture a stir and add it to the skillet, tilting skillet back and forth to ensure mixture is evenly distributed. If needed, run a spatula along the sides of the skillet to help the egg to flow underneath the veggies. Without stirring, cook for 3 - 4 minutes, until somewhat firm, and then remove skillet from heat.

Sprinkle cheddar cheese over the contents of the skillet. Broil for about 5 minutes, until egg has puffed up and is cooked through.

Allow to slightly cool. Cut into quarters and, if you like, season to taste with additional salt and pepper. EAT!

Place cereal in a sealable plastic bag and, removing as much air as possible, seal. Using a meat mallet (or other heavy utensil), carefully crush cereal to a breadcrumb-like consistency through the bag. Add Parm-style topping and 1/2 tsp. Italian seasoning to the bag, seal and shake to mix, and then set aside.

In a medium bowl, combine egg substitute with mozzarella cheese. Set aside. Thinly slice eggplant widthwise. If slices are large, half or quarter them. Set aside.

Bring a large oven-safe skillet sprayed with nonstick spray to medium-high heat on the stove. (If you're not sure if the handle is oven-safe, wrap it in aluminum foil first.)

Add eggplant, onion, and garlic to the skillet and season with salt and pepper. Stirring occasionally, cook until eggplant is soft, about 6 minutes.

Reduce heat to medium. Give egg-cheese mixture a stir and add it to the skillet, tilting skillet back and forth to ensure mixture is evenly distributed. If needed, run a spatula along the sides of the skillet to help the egg to flow underneath the veggies. Without stirring, cook for 3 - 4 minutes, until somewhat firm, and then remove skillet from heat.

Sprinkle seasoned cereal crumbs evenly over the contents of the skillet. Broil for about 5 minutes, until egg has puffed up and is cooked through. Set aside to slightly cool.

To make the sauce, combine crushed tomatoes with remaining 1/4 tsp. Italian seasoning in a microwave-safe bowl. Microwave for 1 minute, or until heated to your preference, and stir.

Cut frittata into quarters, serve with sauce and, if you like, season to taste with additional salt and pepper. Yum!

MAKES 4 SERVINGS

HG Alternative!If you prefer to use breadcrumbs in place of crushed high-fiber cereal, go for it. Use 2 tbsp. crumbs total, and each serving of the frittata will have about 174 calories and a PointsPlus® value of 4*.

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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.